Name: "Blazing" Big Rice Noodles with Beef
Yield: Serves 2 as a complete meal, 3
Ingredients: 5 ounces flank steak, thinly sliced; 1 1/2 teaspoons dark soy sauce; 1 teaspoon cornstarch; 1/2 teaspoon sesame oil plus few drops for sprinkling; 1/2 cup fresh chicken broth; 2 tablespoons oyster sauce; 1 1/2 tablespoons light soy sauce; 2 teaspoons red wine vinegar; 1 teaspoon dark soy sauce; 1 1/2 teaspoons sugar; About 1 cup peanut or vegetable oil; 14 ounces fresh "big rice noodles," sliced in 3/4-inch widths; 8 slices jalapeno peppers; 1 1/2 teaspoons Chinese salted black beans; 2 teaspoons chopped fresh ginger; 2 teaspoons chopped fresh garlic; 3 tablespoons thinly sliced strips red bell or fresh chile pepper; 3 scallions, cut into 2-inch lengths; 5 ounces baby bok choy, quartered lengthwise; 1/4 cup sliced scallion greens; Fresh ground black pepper

Directions

Mix the beef with the dark soy sauce, salt, cornstarch, and the 1/2 teaspoon sesame oil, and set aside.
Mix 1/4 cup of the broth, the oyster sauce, light soy sauce, vinegar, dark soy sauce, and sugar; set aside.
Heat about a cup of oil in a wok or skillet and when hot but not smoking, add the beef and cook, stirring, until the meat starts to change color (it should be pink). Remove with a slotted spoon to drain. Remove the oil from the pan and reserve.
Heat a wok or skillet to hot and add 4 tablespoons of the reserved oil, and swirl the oil around the pan. When hot, add the noodles, spread out over the bottom of the pan, and let cook for 2 to 3 minutes, until lightly browned. Flip and cook for another 1 to 1 1/2 minutes.
Push the noodles aside, and add the jalapenos, black beans, ginger, and garlic. Stir briefly, then toss with the noodles. When fragrant, add the red pepper, scallions and bok choy, and continue to toss. Add the oyster sauce mixture and toss to coat. Re-add the beef and stir briefly. Add the remaining broth and continue to stir and cook until most of the liquid is gone. Remove to a plate and serve sprinkled with the green scallion slices, the sesame oil, and the black pepper.

Photograph by Zeva Oelbaum

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of "Big Bowl Noodles and Rice" by Bruce Cost with Matt McMillin (HarperCollins, 2000)

Make-Ahead Cranberry Sauce

Thanksgiving Dinner Turkey Roulade

Gluten-Free Gravy

Every Flavor Thanksgiving Pie Bars

Day-After Turkey Soup

On Tonight

Buddy vs. Christmas

Candy Land

Holiday Baking Championship

The Pioneer Woman

The Kitchen

Delicious Miss Brown

Kardea Brown

Ree Drummond

Ina Garten

Sunny Anderson

Bobby Flay

Valerie Bertinelli

Guy Fieri

Giada De Laurentiis

Molly Yeh

Step-by-Step Tutorials

Live Classes with Q&A

Collard Greens

Sweet Potato Gnocchi with Brown Butter, Crispy Pancetta and Sage

Thanksgiving Meatballs with Cranberry Glaze

Air Fryer Brussels Sprouts

Encore: Small-Batch Green Bean Casserole

2 Easy Last-Minute Thanksgiving Side Dishes

Try Premium

Pumpkin Caramel Bread Pudding

Brussels Sprouts with Apple Cider Dressing

Bruleed Banana and Pumpkin Rice Pudding

Collard Greens

Sweet Potato Gnocchi with Brown Butter, Crispy Pancetta and Sage

Thanksgiving Meatballs with Cranberry Glaze

Air Fryer Brussels Sprouts

Encore: Small-Batch Green Bean Casserole

2 Easy Last-Minute Thanksgiving Side Dishes

Pecan Pie Brownies

"Blazing" Big Rice Noodles with Beef

Categories: